This seaweed is named after “intestines” because it looks like intestines when it is harvested. This seaweed is harvested quickly in comparison to other kinds of seaweed. It is harvested in one month (usually October) compared to other seaweeds that can be harvested within 3 months. The earlier it is harvested, the more expensive, flavorful, thicker, and better texture it has.
This seaweed is usually toasted plain and eaten with fish, kimchi, or dallae kimchi (달래김치). When you toast this seaweed, toast it quickly over the fire until it turns a green color.
You can use a kitchen towel or bag to keep this seaweed fresh for a long time.
